Cream of Cabbage Soup

1 small cabbage, cored and chopped (6-8 cups)
1 cup chopped celery with leaves
1 brown or white onion, minced (1 cup or so)
2 Tablespoons butter or canola oil
3 cups veggie* or chicken broth
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon caraway seeds
1 bay leaf
2 Tablespoons butter or canola oil
2 Tablespoons flour
2 cups milk

1. Heat 2 tablespoons canola oil in a large kettle. Add chopped celery, minced onion, caraway seeds, bay leaf, salt and pepper and sauté over medium heat until veggies are limp (5 to 10 minutes). Add chopped cabbage and broth. Heat to boiling, then reduce heat and simmer for 15 minutes. Set aside.

2. In a large saucepan, melt butter then stir in flour. Cook stirring constantly until mixture is a light golden color. Gradually stir in milk and cook over medium heat stirring constantly until thick. Add to the cabbage mixture and stir together. Serve hot.

*I used Imagine No Chicken Broth. It has no tomato in it and doesn’t complete with the cabbage flavor.

Makes 8 servings.

Return to Recipe Page